Effects of Drying Methods on Content and Properties of Polysaccharides in Laminaria japonica
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摘要:
目的 研究不同干燥方法对海带多糖得率及其部分理化性质的影响，为获取高品质海带干制品提供技术方案。 方法 采用2 W·g−1真空微波-真空组合干燥、4 W·g−1真空微波-真空组合干燥、真空干燥、热风干燥和自然日晒5种方法对新鲜海带进行干燥处理，研究不同干燥方法对海带多糖的得率及其SO42−含量、黏度、清除羟自由基和超氧阴离子自由基活性的影响。 结果 自然日晒干燥海带的多糖得率（7.87%）、SO42−含量、黏度和体外抗氧化活性显著低于热风干燥和真空干燥样品（P＜0.05）；两种微波功率密度的真空微波-真空组合干燥海带的多糖得率、SO42−含量和体外抗氧化活性都较高，而其黏度较低，其中4 W·g−1 微波功率密度干燥海带的多糖得率最高（13.83%），而2 W·g−1 微波功率密度干燥海带的多糖体外抗氧化活性最高（P＜0.05）。 结论 新鲜海带采用不同干燥方法加工会影响海带多糖的得率及其性质，适宜微波功率密度的真空微波-真空组合干燥可以减少海带干燥过程多糖及其体外抗氧化活性的损失，从而提高海带干制品的品质。 Abstract:Objective Effects of various dehydration methods on the content and physiochemical properties of polysaccharides in the dried Laminaria japonica were studied. Method Fresh L. japonica was dried by applying 2 W·g−1 microwave-and-vacuum (MV1), 4 W·g−1 microwave-and-vacuum (MV2), vacuum (VD), hot air (HA) or solar exposure (SE). Yield, SO42−, viscosity, scavenging activities on hydroxyl and superoxide anion free radicals of the polysaccharides in the dried kelp were determined. Result Among the tried drying methods, SE produced kelp significantly lower on the yield (i.e., 7.87%), SO42− content, viscosity, as well as the in vitro antioxidant activity of polysaccharides in L. japonica than HA or VD (P＜0.05). On the other hand, MV2 rendered dried kelp with the highest polysaccharides content at 13.83%, while MV1 with the greatest antioxidant activity (P＜0.05). Conclusion Different drying L. japonica methods resulted in varied properties of the polysaccharides and kelp. By combining microwave and vacuum, the dehydration process maximally retained the functional components and antioxidant activity of the fresh kelp. -
图 1 干燥方法对海带多糖得率的影响
注: 图柱顶部不同小写字母表示处理间差异显著（P＜0.05）。
Figure 1. Effect of drying methods on polysaccharide content in dried L. japonica
Note: Data with different lowercase letters on top of a column indicate significant differences among treatments at P＜0.05.
图 2 干燥方法对海带多糖SO42-含量的影响
注：图柱顶部不同小写字母表示处理间差异显著（P＜0.05）。
Figure 2. Effect of drying methods on SO42− content of polysaccharide in dried L. japonica
Note: Data with different lowercase letters on top of a column indicate significant differences among treatments at P＜0.05.
图 3 干燥方法对海带多糖黏度的影响
注：图柱顶部不同小写字母表示处理间差异显著（P＜0.05）。
Figure 3. Effect of drying method on viscosity of polysaccharides in dried L. japonica
Note: Data with different lowercase letters on top of a column indicate significant differences among treatments at P＜0.05.
图 4 干燥方法对海带多糖清除羟自由基（·OH）能力的影响
注：图柱顶部不同小写字母表示处理间差异显著（P＜0.05）。
Figure 4. Effect of drying methods on hydroxyl radical scavenging activity of polysaccharide in dried L. japonica
Note: Data with different lowercase letters on top of a column indicate significant differences among treatments at P＜0.05.
图 5 干燥方法对海带多糖清除超氧阴离子自由基（O2−·）能力的影响
注：图柱顶部不同小写字母表示处理间差异显著（P＜0.05）。
Figure 5. Effect of drying methods on superoxide anion radical scavenging activity of polysaccharide in dried L. japonica
Note: Data with different lowercase letters on top of a column indicate significant differences among treatments at P＜0.05.
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